Cape Grim Bundaberg Short Ribs

Cape Grim Bundaberg Short Ribs

Serves: 4-6

 


Preparation time: 20 minutes
Cooking time: 5 Hours

An exclusive recipe from executive chef Shane Bailey from Noosa Boathouse Bistro and Bar, Noosaville.

Ingredients

4 large beef short ribs

50g brown sugar

3 small cloves Australian garlic

2 tablespoons Worcestershire sauce

125ml smoky bbq sauce

100ml Bundaberg rum

4 sprigs thyme

3 star anise

½ stick of cinnamon

1litre unsalted beef stock

¼ zest orange 2

5g honey

1/4 medium green chilli (remove seeds)

3 bay leaves

Salt and pepper

Method

Pre-set oven to 120.C (or you can use a slow cooker). Season beef with salt and pepper, and sear in a pan over medium heat on all sides until golden will a little oil then place in a casserole style dish. Heat a medium size pot and carefully deglaze with Bundy and allow to reduce, then add stock, bbq sauce, Worcestershire sauce and bring to heat. Add all other ingredient’s and bring back to simmer. Pour liquid over beef short ribs, cover and place in oven for approx. 5 hours or until meat is ready to fall off the bone. To finish the sauce, reduce until required sauce consistency and skim off any fat. Serve with your favourite roast vegetables, quinoa or mash.

Tips 

 Shane says, "If you preparing in advance you can place the finished liquid in the fridge and the fat will set on top, then you can remove and reduce sauce. I like to use large ox ribs; they have plenty of beef on them”.

 

Pure Beef - The Way Nature Intended We hope you enjoy making and eating - this Cape Grim Beef dish. The array of recipes are updated continuously so please check the website for new additions.

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We use Cape Grim beef across multiple premium venues at Melbourne Racing Club and we can rely on it for quality, consistency and flavour for our discerning customers

Julian Robertshaw, Executive Chef - Melbourne Racing Club
Melbourne Racing Club

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